Advances in Airtight Paperboard Packaging Jalliina Jrvinen Session - - PowerPoint PPT Presentation

Advances in Airtight Paperboard Packaging

Jalliina Järvinen Session + papernumber

Food Packaging Functions

BRANDING

..and everything in between

PROTECTION ECOLOGY USER PREFERENCES TRANSPORTATION ECONOMY & EFFICIENCY DISTRIBUTION

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An Airtight Paperboard Packaging

Airtight Paperboard Airtight Paperboard Packaging Packaging Polymer Coated Polymer Coated Barrier Material Barrier Material Protects Against Protects Against Contamination Contamination (moisture, oxygen, (moisture, oxygen, light, mechanical light, mechanical damage) damage) No Aluminum No Aluminum

• Suitable for Metal

Suitable for Metal Detection Detection Offers Excellent Offers Excellent Printing Surface Printing Surface Sustainable Sustainable Packaging Packaging Fits On Fits On-

• the

the-

• Go

Go Enhanced Side Enhanced Side Seam Protection Seam Protection New customers, new segments Dry Food Packaging Dry Food Packaging Knowledge Knowledge

Dry food packaging knowledge

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The critical factors for shelf life of dry food are changes in moisture content

• xidation of fats

Often it is more difficult to eliminate moisture changes in the product itself than to prevent changes due to environment. It is important to understand basic requirements of a product before designing a new packaging concept. heat treatment and salt content affecting water absorption properties of the product the critical moisture content etc.

Dry food packaging knowledge Case: Nuts

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Possible changes in quality Effects Packaging requirements Oxidation of fats

Nuts have high oil contents. Lipid oxidation is the main type of deterioration. Off-odours and -flavours Oxygen barrier (vacuum packaging) (modified atmosphere packaging)

Loss of aroma

Staling Oxygen barrier

Water absorption

Typically nuts have low moisture content 1 – 5 % and water activity (aw) around 0.2 to 0.4. Loss of crispiness Staling Increase in moisture content increases susceptibility of nuts to microbial growth. Moisture barrier

For example, shelf life of roasted peanuts is usually 2 – 4 months.

Sources: Robertson,G.L. Food Packaging. 1993 Trezza, T.A. & Krochta, J.M. Protein-Based Films and Coatings. 2002

Airtight Paperboard Packaging

Why Airtight Paperboard Packaging? Water vapour barrier protects food against

• Caking
• Off-odour and off-taste
• Change in colour
• Loss of crispiness
• Mould growth

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Airtight Paperboard Packaging

Why Airtight Paperboard Packaging? Oxygen barrier protects food against

• Off-odour and off-taste

(e.g. rancidity)

• Loss of vitamins
• Change in colour
• Growth of microbes

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• Uncoated or clay coated SBS

board

• Multilayer high barrier coatings
• Barrier against:

– Oxygen – Humidity – Aromas – Grease

Airtight Cup Case Polymer Coated Paperboard Material

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Airtight Cup Case Air tightness

Barrier properties of Airtight Cup = barrier properties of a material raw edge protection tightness of the seams The better the gas barrier properties of a material, the more effect on tightness leakages have.

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Airtight Cup Case Raw edge protection

Effect of raw edges at tropical conditions (38 oC / 90 % RH) : O2TR 60 times bigger [cc/(m2 day)] WVTR 3 times bigger [g/(m2 day)] than with raw edge protection.

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An Airtight Cup Case Raw edge protection

With raw edge tape With skiving

Raw edge tape

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Airtight Cup Case Tightness of the seams

It is important to optimize the sealing parameters to avoid leakages through package seams lid seam

There is no benefit to use high barrier coatings if tightness of the seams is not verified.

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Airtight Cup Case Tightness Verification System

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Airtight Cup Case- Stora Enso AT Master Airtight Cup Tightness Verification

Inexpensive Safe, non-flammable Odorless, tasteless In-line & semiautomatic setups Approved by EU, FDA pending Locating the leaking point Detected leaks stored for Quality Control Patented Testing System Non-destructive Testing Method Hydrogen (H2) as tracer gas

Airtight Cup Case Tightness Verification method

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• The package is placed in a test

cell

• Hydrogen (mixed with N2, CO2
• r air) is fed into the package

and the system immediately detects possible leakages

• Operator can manually locate

the point of leakage

Airtight Cup Case Tightness Verification Variables

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• Level of needed package

tightness requirement – Right detection limits – Correlation to ppm-values

• Test gas accumulation time

– detection time length

• Needed speed of for measuring

– Filling Machine Cycle time approximation

Airtight Cup Case Tightness Verification / repeatability

AT-Master tulokset pitkässä testissä 1 2 3 4 5 6 10 20 30 40 50 Kupin numero AT-Master [ppm]

5 tunnin, 500 kupin jälkeen Ennen pitkää testiä

Number of the cup H2 leakages in the beginnig of the test run (50 cups) The same cups tested after test run of 5 hours

Repeatability with AT Master is good. Saturation effect is not noticed.

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Airtight Cup Case H2 leakages in a steel plate / WVTR

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Pinhole area µm² H2 leakage* ppm WVTR*

23°C, 50% RH

g/pkg/day WVTR*

38°C, 85% RH

g/pkg/day ~90 ~110 ~300 ~960 ~2560 ~0,0007 ~0,0008 ~330 ~0,0008 ~0,0009 ~1880 ~0,008 ~0,03 ~7190 ~0,06 ~0,2

* measured with reference holes in a steel plate (~13 µm thick)

Airtight Cup Case Tightness Verification Results

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• Enables very sensitive leak

detection – leakage through 1 µm (diameter) within a few seconds – repeatable results.

• Accurate leak point detection

– Hydrogen is the lightest and the smallest of all gases

• Fast detecting method for filled

package WVTR and O2TR leakages – Earlier days, now minutes – Possible for online testing

Airtight Paperboard Packaging Summary

TOTAL PACKAGING CONCEPT ► customized applications

• market and application know-how
• packaging materials
• package forming, filling and

closing machinery

• tightness verification systems

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Thank You

PRESENTED BY

Jalliina Järvinen

Manager, Packaging Solutions

Stora Enso Food Packaging Boards